| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee observed putting raw hamburger on grill with gloved hands. Employee then handled buns and to-go box without discarding gloves and washing hands. Employees must wash hands when going from handling raw animal foods to handling ready-to-eat foods or single-use/single-service articles. CDI - Employee instructed to discard gloves and wash hands and he did so. 0 pts. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision - PF - Repeat - Paper towel dispenser jammed at 1 hand washing sink. Hand washing sinks shall have accessible paper towels at all times. CDI - Dispenser fixed by PIC. // 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Repeat - Fryer baskets sitting directly in front of hand washing sink on make line, blocking handsink. Hand washing sinks shall be maintained free and accessible at all times for employees to wash hands. CDI - Fryer baskets moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P - Employee observed handling raw hamburger with gloved hands. Employee then handled buns and disposable to-go box with same pair of gloves. Employees must discard gloves once damaged or soiled. Discard gloves and wash hands when switching from working with raw foods to ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands and he did so. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Hamburger cooked to only 138F on grill top. Raw hamburger must be cooked to at least 155F. CDI - Hamburger placed back on the grill and cooked to 160F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - 2 ears of roasted corn measured 78F on speed rack and had been left there since last night. TCS foods in cold holding shall measure 41F or less. Do not leave TCS foods out of temperature control. CDI - Corn discarded. Kept at half credit due to improvement from last inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Cooked onions and cooked corn in walk-in cooler did not have date marks. Garlic aioli in walk-in cooler had a date mark of 7-19 and had not yet been discarded. TCS RTE foods must be date marked if held for longer than 24 hours, and used for no longer than 7 days from preparation. CDI - Garlic aioli discarded and other items dated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Cooked carrots and cooked broccoli cooling in pans in walk-in cooler. Pans stacked on top of each other. Pans on bottom and in middle measured 72-75F and had been cooling for 1.5 hours. Boiled eggs were cooling at 78F in make-unit top. TCS foods shall be cooled loosely covered or uncovered. Do not stack pans on top of TCS foods that are cooling. Use equipment that is designed to rapidly cool TCS foods, such as the walk-in cooler or the freezer. Do not use make-units to cool. CDI - Items moved to ice bath and measured 55F at 2 hour mark. 0 pts. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Bulk sugar bin needs to be labelled. Containers of food or ingredients that are not easily identifiable must be labelled. 0 pts. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests - C - Repeat - Gnats observed at bar area around lemonade. Pests shall be prohibited from the premises. Contact pest control for solutions for gnats. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Several stacks of pans stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket present on dessert drawer unit. Equipment shall be maintained in good repair. Replace torn gasket. // 4-501.12 Cutting Surfaces - C - 1 blue cutting board has deep cut marks and is no longer smooth and easily cleanable. Replace cutting board. 0 pts. |